Origin: Thailand
Production: also known as Khao hom mali (Thai Fragrant Rice) is a slender long-grain variety of aromatic rice grown in Thailand. To harvest jasmine rice, the long stalks are cut and threshed. The rice can then be left in a hulled form called paddy rice, de-hulled to produce brown rice, or milled to remove the germ and some or all of the bran, producing white rice.
Qualities: Jasmine rice is moist and soft in texture when cooked, with a slightly sweet flavor. The grains cling and are somewhat sticky when cooked, though less sticky than glutinous rice like Sushi rice but about three times stickier than American long-grain rice.
Common use: Steamed jasmine rice is ideal for eating with stir fries, with grilled, fried, or braised food items, and in soups (when cooked slightly drier by adding a little less water during cooking). It often does not fare well when used for fried rice, as it is too soft and soggy when still warm.
Storage: keeps well in a sealed container in a cool, dry, and dark location
